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Sheet-Pan Feta with Chickpeas and Tomatoes
Ingredients
  • 3 cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry
  • 2 pints (16 to 20 ounces) cherry or Sungold tomatoes
  • 1 shallot, thinly sliced
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes
  • Kosher salt (such as Diamond Crystal)
  • 2 (6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick
Steps
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